Crème fraîche

Crème fraîche can start when your baby is ready for solids, around 6 months. Choose a pasteurized one to lower the risk of foodborne illness.

Crème fraîche is cream that has been cultured. Its texture is smooth and its taste is tangy. The idea began in France, where heavy cream is left to ferment with bacterial cultures. It resembles sour cream but is higher in fat and milder in taste. Cooks use it to enrich soups, sauces and baking. Because heat does not curdle it, you can serve it cold or gently warmed.

Nutrition

Crème fraîche is a dense source of fat and energy. It supports fast growth and nervous system development. The fat in it helps the body absorb vitamin A, vitamin D, vitamin E and vitamin K from other foods. It gives a little calcium, potassium and vitamin A. It also holds probiotics that support the gut microbiome.

Pick pasteurized

Choose pasteurized crème fraîche. Pasteurization lowers the risk of foodborne illness.

How it differs from sour cream

Crème fraîche has more fat than sour cream and a milder taste. Its texture is thicker and silkier. It does not curdle when heated. That makes it versatile in cooking.

In place of yogurt

It works in place of yogurt in many recipes. It adds a similar creaminess. It has more fat than yogurt and less acid. It does well in sweet and savory dishes.

Egg dishes

When using it in egg dishes such as omelets and frittatas, make sure egg has already been introduced safely.

Crème fraîche is a low-risk food. In theory, any food can cause choking. Prepare it for your child's age. Stay within reach at meals.

Crème fraîche usually comes from cow's milk, which ranks among the usual food allergens for small children. About one in five childhood food allergies is to milk. Sheep, goat and buffalo milk can trigger similar reactions. The good news is that milk allergy often fades. Most children with cow's milk allergy outgrow it by age 6. Many babies with mild milk protein allergy (such as painless blood in stool) can restart milk around the first birthday with expert guidance. Many children who cannot yet drink milk tolerate fully baked milk in a cake or muffin.

FPIES

Milk often triggers food protein-induced enterocolitis syndrome (FPIES). The acute form brings sudden, repeated vomiting and diarrhea a few hours after eating. Untreated, it leads to serious fluid loss. When milk is eaten regularly, chronic FPIES can show up as reflux, weight loss and poor growth. Symptoms usually improve once milk leaves the diet. FPIES that starts early is often outgrown by age 3 to 5.

Lactose intolerance

Lactose intolerance can be mistaken for an allergy. It causes bloating, gas, diarrhea and nausea. It is uncommon in babies and young children but becomes more common with age. It may affect up to 70 percent of the world's population. Ask a child health professional with any questions.

If you suspect milk allergy, talk to an allergist before giving dairy. Begin with a small amount for the first servings and raise it slowly if there is no reaction. Experts recommend that once common allergens are introduced, they stay in the diet regularly, ideally twice a week.